Hawaiian Vanilla and Kona Coffee Dry Irish Nitro Stout - Beer Recipe - Brewer's Friend

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Hawaiian Vanilla and Kona Coffee Dry Irish Nitro Stout

128 calories 13.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8.09 gallons
Post Boil Size: 7 gallons
Pre Boil Gravity: 1.033 (recipe based estimate)
Post Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 99%
Calories: 128 calories (Per 12oz)
Carbs: 13.5 g (Per 12oz)
Created: Monday August 12th 2024
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OG: 1.045 FG: 1.018 ABV: 3.5% IBU: 37

1.039
1.010
3.8%
45.5
36.1
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 lb Great Lakes Malting - 2 Row Pale malt5.5 lb 2 Row Pale malt 38 3.5 59.5%
2.75 lb Flaked Barley2.75 lb Flaked Barley 32 2.2 29.7%
1 lb Bairds - Roasted Barley1 lb Roasted Barley 33 600 10.8%
9.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.50 oz East Kent Goldings2.5 oz East Kent Goldings Hops Pellet 5 Boil 60 min 45.54 100%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Vanilla Bean Spice Secondary 3 days
6 oz Coffee Flavor Secondary 3 days
1 each Whirlfloc Water Agt Boil 15 min.
14 each Fermcap Fining Mash 0 min.
18 g Chalk Water Agt Mash 1 hr.
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
2 g Baking Soda Water Agt Mash 1 hr.
12.93 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - Irish Ale Yeast WLP004
Amount:
1 Each
Cost:
Attenuation (avg):
71.5%
Flocculation:
Med-High
Optimum Temp:
65 - 68 °F
Starter:
Yes
Fermentation Temp:
72 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 78 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.8 gal Strike 158 °F 150 °F 60 min
8.45 gal Fly Sparge 168 °F 168 °F --
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 72 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.05 16.2  
Mash volume with grains 4.79 19.1  
Grain absorption losses -1.16 -4.6  
Remaining sparge water volume (equipment estimates 4.95 g | 19.8 qt) 5.45 21.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.59 g | 30.4 qt) 8.09 32.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume (equipment estimates 6 g | 24 qt) 7 28  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 7 g | 28 qt) 6 24  
Total: 9.5 38
Equipment Profile Used: System Default
 
Notes

Ferment at 72F until 100% attenuation. Transfer to secondary and add vanilla and coffee beans. Pressurize vessel and cold crash for 5 days.

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  • Last Updated: 2024-08-28 14:42 UTC